By These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy, and they are ready in less than two hours – If you have to bring one thing to your get-together party, please consider these Raisin Bread Rolls. You will be glad you did.
Raisin Bread rolls
These Raisin Bread Rolls are not only quick and easy to make, but they also have an excellent flavor and nice tender crumbs. The texture is reminiscent of my favorite dinner rolls – soft and tasty but filled with raisins and with a hint of cinnamon.
Talking about raisins and cinnamon, have you tried my hot cross buns recipe yet? These buns are deliciously spiced with cinnamon, nutmeg, and orange zest. Check out the recipe here; I’m sure you will love it!
I have to admit that these warm dinner rolls are quite addictive because they are hard to resist!
Though this recipe is straightforward, I simplified this recipe further by skipping some of the kneading and proofing time, thereby reducing the wait time. The dough also requires light kneading, which will save you some elbow grease. So this recipe is a winner on all sides.
You may also like these bread recipes:
- Quick and Easy Hot Dog Buns Recipe
- Foolproof Irish Soda Bread Recipe
- How To Make Bread Rolls
- Sausage Bread Rolls
- No-knead Bread Rolls
- No-knead Garlic Bread-Garlic Knots
- Chicken Stuffed Braided Bread
- Crusty No-knead Dutch Oven Bread
- No-knead French Bread
- Basic White Bread Recipe
- Easy Honey Whole Wheat Bread
- No-knead Focaccia Bread
Notes:
- The Dough will be soft and sticky. You don’t have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
- Also, you need to use a minimal amount of flour, about one to two tablespoons at most, through the kneading process. Don’t be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.
- Please don’t be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1 Tablespoon (not more than that, please).
- Make sure the dough rises well before baking it!
- Yeast is susceptible to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
- This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
Raisin Bread Rolls
Ingredients
- 3½ Cups Bread Flour plus about a handful for kneading
- 4 Tbsp Butter Melted
- 1 Tsp Salt
- 1 Cup Milk Warm
- 2 Tsp Sugar for proofing the Yeast
- 1 Tbsp Yeast
- ⅓ Cup Sugar
- ½ Cup Raisins
- ½ Tbsp Cinnamon
- 2 Eggs
- 1 Egg Egg wash
Instructions
- Proof the yeast by dissolving the yeast, and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
- In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter, and raisins. Mix until a soft and sticky dough is formed.
- Cover the dough and leave to rest for 15 minutes
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth, and elastic dough is formed.
- Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
- Cover the rolls with a clean kitchen towel and leave them to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
- To make the egg wash, crack one egg, and whisk with a tablespoon of water.
- Brush the bread rolls with the egg wash and place in a preheated oven, and bake at 350F for 15 to 20 minutes or till golden brown.
Notes
- The Dough will be soft and sticky. You don't have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
- Please don't be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1 to 2 tablespoons of extra flour.
- Make sure the dough rises well before baking it!
- Yeast is very sensitive to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don't use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
- This recipe works better if you don't make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
- Also, you need to use a very little amount of flour, about one to two tablespoons at most, through the kneading process. Don't be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.
Nutrition
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Made this today and they came out great. The recipe is simple enough to follow and as others mentioned could be customised. I’m definitely going to save this recipe and make it again. Thank you
Thank you so much, Susan 😊 I’m so glad the recipe turned out great for you. I love that you found it easy to follow and customizable. Thank you for trying it and for sharing your feedback
Hello, I’m going to try this recipe at weekend but just wondered, what’s the best way to store the rolls when made and how long roughly do they keep for? Many thanks
These are really good and super easy! I left out the cinnamon and raisins (my kids don’t care for raisins) and put in chocolate chips instead. I think I did not add enough chocolate chips or maybe next time I will put a little more sugar in the dough for a little bit more sweetness.
As others have said, I think this is a very versatile recipe.
I am happy you can customize it to your taste, Kristina. That’s lovely. 😃
I tried the recipe love it. But my bread didn’t come out soft. I didn’t use extra flour only very little on kneading would love to hear your feedback on what I did wrong.
Wonderful and easy recipe. I will be trying as sandwich rolls without the cinnamon and raisins as well. My imagination is taking me to all kinds of ways to use the basic dough recipe!
I’m all for imaginative experiments, do let us know how that works out Pam.
This and sausage rolls are regulars now everyone always ask when am I going to make again 😍😉😊 thank you chef Lola.🙏namaste
I made these yesterday and they were fantastic! Very easy, fairly quick and absolutely delicious! I was looking for a raisin bun recipe with a yeast dough that wouldn’t take hours to prepare. These were perfect and I have already shared the recipe with others. Thank you, chef Lola!
Glad you liked the recipe and thanks for sharing.😊
thanks you ma,can i mk this type of bread without ovan? if yes ,how?
Hi Charity, I have an instructional post on how to bake on the stovetop. Here it is – https://cheflolaskitchen.com/no-oven-bread-rolls/
Hi..can i use activedry yeast for this recipe? Thank’s
Yes, you can.
Thank you so much, i love it, i made 20 medium pcs….
These were amazing & really easy! Quite yummy!
Thank you!
Thanks dear chef Lola.I like this recipe and am going to try it. Thanks for sharing.
Love this recipe.I appreciate that you give the tips that I need to improve my bread baking. Thank you.
Very nice
Hi, new Baker here. Do I need to soak the raisins in water before adding them to the mix? Will it be too wet?
Thanks in advance!
Hi. Can we use all purpose flour instead of bread flour?
Yes, you can.
Made this too today…they were almost gone in 15 mins…had to put a barricade cos I’ll need them for next day…even my choosy daughter said..”this is nice!..thanks again. Think I’ve found my bread recipes.
Does this bread have to be served warm?
No, you can also enjoy it at room temperature 🙂
Can i use instant yeast? Will it have a difference?
yes, instant yeast will work.
Thanks for the raisin bread recipe! Is good. Will put more rasin next time. Can add more sugar to make bread sweet? Will it change bread texture?
Thanks for the feedback. A little more sugar wouldn’t hurt.
This is the softest, fastest, easiest recipe i’ve tried!! However pls note that the conversion for flour in metric is wrong
Tanks for the feedback and thanks so much for catching that. I’m going to update the recipe to reflect that now. Thanks for stopping by and taking the time to reach out.:)
Thank you for the awesome guidance and easy recipe! I have make this raisin rolls for the fourth time and we love the soft and fragrant smell of the rolls. So impressed with the recipe coz I have never make bread before till the covid lockdown, I tried it and it was so easy. So motivating! I added some chopped walnuts too.
I love this recipe. I tried it twice and twice it came out really soft and everyone agreed.
the conversion of 3.5 cups of bread flour to 187g is wrong
Thank You so much for this amazing recipe. Everyone raved about it… The sweet bread is as good as the raisin bread, I can not wait to try more amazing recipes you have and definitely I have been following you on line… Thank you and God bless you for sharing your talents and gift to everyone…
Can you use all purpose flour instead of bread flour?
I ran out of bread flour, i used 70% whole wheat flour & 30% all purpose flour. I guess you could use all purpose but increase the amount?
Excellent presentation. Eady to follow. I am going to attempt to make it as easy as yours today!!!!
I love this recipe! My family is clammering for more as we speak! I am a Spec Ed teacher from Bermuda who is in this COVID lockdown and was looking for something quick and easy to do since we couldn’t leave.
Is there anything majorly different I should do when turning this into loaves? I wanted to try this same recipe but make loaves. I’m not the best bread maker but this recipe made me look like a rock star today!
Thank you!
Hi my dough was very sticky after the first 15 mins portion. Did I do something wrong?
It will still be a little sticky but not as sticky as it would be when you first mix it.
I’m doing this next. Just did for bread rolls I slept off and it rose for 2hrs, hope it still comes our well
I love you momma..This is the first time I would be seeing this and I love it..I a young baker too,great lover of flour…Ure now my role model..great work✌️
Thank you so much ❤️❤️❤️ .
Can you store the dough?
Why can’t my buns rise? They are cracked…
Hmm… this sounds to me like the yeast is the culprit. Either the yeast is bad or it has been killed by hot water. Please check it out.
Hi, what size pan?
Just made it, and it was by far the best tasting raisin bread I’ve had! I added some chopped walnuts to it but otherwise stuck with the given recipe. The texture of the bread is perfect!!
Thank you Lola for this awesome recipe! 😊
Thanks for sharing. I just made a whole loaf of raisin bread but will give your recipe a try next time.
Thanks, Abiola, I will be happy to know how well you like it whenever you get a chance to try it.
S
I came across your website n tried your sweet soft bread. Why my dough is still sticky after few attempt. I hv difficult rolling them out. My measurement is very accurate. Could it be due to flour. But bread turned out soft n 👍👍👍
Does the egg wash consist of egg and water, or just egg?
One Egg plus 1 to 2 tablespoons of water.
Your recipe directions do not indicate when to put the raisins in. Before the 1st mix or during the kneeding process. Please help!!
Hi Jeanie, It’s before the first mix.
Thanks so much for this recipe. God bless you
You are welcome Yomi … Amen! 🙂
Love your work, you’ve saved many homes.
God bless your hand work in Jesus name
Thanks for your kind words Tope. I appreciate the prayers!!